Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour. Broccoli Subzi Indian Veggie Side Recipe. Use spices of choice. Vegan Gluten-free Soy-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
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Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour

Broccoli Zunka Recipe - Broccoli & Bell Pepper with Spices, Chickpea flour. Broccoli Subzi Indian Veggie Side Recipe. Use spices of choice. Serve with Dals, or over Toast or in Tacos. Vegan Gluten-free Soy-free.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: Indian
Servings: 2
Calories: 217kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup chickpea flour or gram flour besan
  • 1 tsp oil
  • 1/3 tsp or more cumin seeds
  • 1/2 cup onion
  • 3 cloves of garlic
  • 1 green chile finely chopped (optional)
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1.5 to 2 cups chopped broccoli small pieces
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp cayenne red chili powder
  • 2 tsp coriander powder
  • 1/4 tsp fennel seeds
  • lemon juice and chopped cilantro for garnish

Instructions

  • Dry roast the chickpea flour in a skillet over medium heat for 4 to 5 minutes or until toasty. (Stir occasionally to avoid burning) . Keep aside. I usually transfer the flour to a bowl and use the same skillet for the next step.
  • Heat oil in a skillet over medium heat. when hot, add cumin seeds and roast them until they change color. 1 to 2 minutes.
  • Add onion, garlic, green chile and cook for 3 mins or until the garlic is translucent. Add peppers and mix and cook for 2 minutes. Add broccoli and a generous pinch of salt and mix in. Add a good splash of water, mix well, and cook for 5 to 7 minutes or until broccoli is cooked to al dente.
  • Mix the spices and salt into the roasted chickpea flour and add to the skillet. Mix well. Cover and cook a minute. .
  • Sprinkle 2 to 3 tbsp of water and mix in. Add water as needed so there is no dry flour and the flour clumps up around all the broccoli and vegetables. Cover and cook for 3 or more minutes.
  • Garnish wiih cilantro and dash of lemon. Serve with dals as a side, or fill up tacos/rotis or serve over toast with slices radish or cucumber or as breakfast scramble.

Notes

nutritional information based on one serving

Nutrition

Calories: 217kcal | Carbohydrates: 34g | Protein: 10g | Fat: 5g | Sodium: 712mg | Potassium: 759mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1735IU | Vitamin C: 154.5mg | Calcium: 81mg | Iron: 3.1mg